Linguine Pasta With Spicy Chicken Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was one of the many featured recipes in an email from Betty Crocker this morning. Remember, the smaller the chile, the hotter the bite. A red Thai chile will be hotter than a red jalapeño chile, so decide on the heat level you want. Ingredients:
8 ounces linguine, uncooked |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
2 garlic cloves, finely chopped |
2 teaspoons anchovy paste |
1 red jalapeno chile, seeded and finely chopped |
2 tablespoons sun-dried tomatoes packed in oil, chopped |
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves |
1/2 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 medium red peppers, cut into 1x1/4-inch strips or 2 medium yellow bell peppers |
1/2 cup dry red wine or 1/2 cup progresso chicken broth |
1/2 cup parmesan cheese (freshly grated or shredded) |
Directions:
1. Cook and drain linguine as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
3. Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
4. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.
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